Corn dogs
Method
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Heat the vegetable oil in a deep-fat fryer to 160C/320F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
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Mix together all of the dry ingredients in a bowl. In a separate bowl, beat the egg and milk together and gradually stir the mixture into to the dry ingredients. Whisk together to make a heavy batter.
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Put a skewer through each frankfurter sausage and dip it into the batter until well coated.
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Place the frankfurters into the deep-fat fryer, a few at a time, and cook for three minutes, or until golden-brown. Drain on a plate lined with kitchen paper.
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To serve, mix the mustard and mayonnaise together in a bowl and serve with the frankfurters.
Ingredients
- vegetable oil, for deep frying
- 150g/5oz cornmeal or polenta
- 125g/4oz plain flour
- 50g/2oz sugar
- 3 tsp baking powder
- salt and freshly ground black pepper
- 1 free-range egg
- 225ml/8fl oz full-fat milk
- 12-15 frankfurter sausages
- 12-15 wooden skewers, soaked
To serve
- 6 tbsp mayonnaise
- 2 tbsp Dijon mustard
Shopping List
Corn dogs
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry
Other